Name: Candy Cane Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 cup unsalted butter, softened; 1 cup powdered sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1/2 teaspoon salt; Red food coloring (gel or liquid); Optional: Crushed peppermint candies for garnish

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Candy cane cookies are a festive holiday treat that I love baking every December. These cookies are soft, buttery, and lightly flavored with peppermint, shaped into twisted red and white candy cane sticks. Not only do they taste amazing, but they also look beautiful on any cookie tray. Whether I’m baking for a cookie exchange or just for fun, these are always a favorite.

Why You’ll Love This Recipe

I like this recipe because it combines fun, festive presentation with a deliciously nostalgic flavor. The peppermint gives a subtle holiday kick without being overpowering, and the dough is easy to work with — perfect for baking with kids or for creating show-stopping cookies. They hold their shape well in the oven and make the house smell like Christmas while they bake. Candy Cane Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsalted butter
Powdered sugar
Egg
Vanilla extract
Peppermint extract
Salt
Red food coloring (gel or liquid)
Optional: crushed peppermint candies for garnish

Directions

I start by creaming the butter and powdered sugar together until smooth, then I mix in the egg, vanilla, and peppermint extract.
I gradually add in the flour and salt to form a soft dough.
I divide the dough in half — one half stays plain, and I tint the other half with red food coloring until it’s evenly colored.
I chill the dough for about 30 minutes to make it easier to handle.
I roll small pieces of each dough into ropes (about 4–5 inches long), twist a red and white rope together, and curve the top to form a candy cane shape.
I place the cookies on a baking sheet lined with parchment paper and bake them at 350°F for about 8–10 minutes, until they’re just set but not browned.
After baking, I let them cool on the sheet for a few minutes before transferring them to a wire rack. If I want extra flair, I sprinkle crushed peppermint candies on top while they’re still warm.

Servings and timing

This recipe makes about 24–30 cookies, depending on the size I shape them. It takes me around 20 minutes to prepare the dough, 30 minutes to chill, and another 20–30 minutes to shape and bake. From start to finish, I can usually have a batch done in about 1.5 hours.

Variations

Sometimes I swap the peppermint extract for almond extract for a different twist, or I use green food coloring instead of red for a unique look. I’ve also added mini chocolate chips to the dough for a chocolate-peppermint combo. If I want a firmer cookie, I chill the shaped cookies for 10 minutes before baking.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well — I let them cool completely, then layer them between parchment paper in a freezer-safe container for up to a month. I don’t reheat them, but I do let them come to room temperature before serving if frozen. Candy Cane Cookies

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and keep it chilled until I’m ready to shape and bake the cookies.

How do I keep the cookie ropes from breaking when shaping?

I roll the dough gently and avoid making them too thin. If the dough starts to crack, I let it warm slightly in my hands before continuing.

Can I use natural food coloring?

Yes, I sometimes use beet powder or a natural red gel dye if I want to avoid artificial colors. The results are slightly less vibrant but still festive.

Do these cookies spread while baking?

They hold their shape well, especially if I chill the shaped cookies briefly before baking. I always space them a bit apart just in case.

Can I double the recipe?

Absolutely. I often double or even triple the batch during the holidays because they go fast — and they make great edible gifts.

Conclusion

Candy cane cookies are one of my favorite ways to celebrate the season. They’re fun to make, gorgeous to serve, and bring just the right amount of peppermint cheer to the table. Every year, I look forward to baking (and eating) these — and they’ve become a holiday tradition I never want to skip.